Root Vegetable Omelette

8 22 168
Ingredients Minutes Calories
Prep Cook Servings
10 min 12 min 2
Root Vegetable Omelette
Health Highlights


2/3 cup Beets, raw (grated)
1/3 cup Carrots (grated)
2/3 cup Butternut squash (grated)
1/3 cup Red onion (grated)
1 dash Himalayan sea salt
4 large egg Egg (Pasture-raised, if possible)
1 dash Black pepper
1 tbsp Ghee (Organic, if possible)


  1. Heat a medium frying pan to medium-low heat.  Add ghee and swirl around entire pan including part of the way up the edge.
  2. Add grated vegetables and fry for approximately 5 minutes or until they just start to lose their firmness.
  3. Add eggs, salt, and pepper to a bowl and beat until blended.
  4. Spread the veggies evenly on the frying pan.  Pour eggs into frying pan.  Cook until the egg is slightly raw, then flip and cook for two minutes.

Nutrition Facts

Per Portion

Calories 168
Calories from fat 55
Calories from saturated fat 63
Total Fat 6.1 g
Saturated Fat 6.9 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 5.9 g
Cholesterol 401 mg
Sodium 513 mg
Potassium 540 mg
Total Carbohydrate 16.9 g
Dietary Fiber 2.8 g
Sugars 6.9 g
Protein 13.0 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 1.9

Energy sources